Discover how British tastes shifted from Indian cuisine to European influences during colonial times. Queen Victoria fostered an appetite for Indian flavors, leading to the rise of curry powder imports and the birth of Indian restaurants in Britain. Marvel at the blending of culinary traditions that produced iconic dishes, such as chicken tikka masala and coronation chicken. Explore the complex legacies of these cultural exchanges and how they transformed British dining, as well as the passionate debates around the origins of beloved Indian dishes.
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Huxley's Satire of the Raj
Aldous Huxley humorously critiques the British Raj's formal dining and overeating in "Jesting Pilot."
He satirizes the "funereal uniform" and excessive meals as essential for maintaining prestige, even in remote locations.
insights INSIGHT
Cultural Divergence in the Raj
In the early Raj period, British and Indian cultures, including food, were similar.
Increasing British power led to a divergence, reflected in a shift towards European cuisine and social segregation.
question_answer ANECDOTE
French Influence on Indian Dining
The Suez Canal's opening in 1869 facilitated the import of French cuisine and ideas into India.
This led to the adoption of French menus and wines in British and elite Indian circles, despite India's rich culinary traditions.
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This book provides insights into the daily life of British women in India during the British Raj, offering advice on household management, cooking, and managing servants. It reflects British attitudes towards India and the challenges faced by expatriate women in maintaining Victorian standards in a foreign environment.
Jesting Pilate
The Diary of a Journey
Aldous Leonard Huxley
In 'Jesting Pilate', Aldous Huxley recounts his travels through India, Burma, Malaya, Japan, and America in the mid-1920s. The book is a reflection on human nature and the political context of the visited countries, offering vivid descriptions of people and cultures. It is a classic of travel writing, though some language may be dated.
Victoria and Abdul
The True Story of the Queen's Closest Confidant
Shrabani Basu
This book explores the remarkable relationship between Queen Victoria and Abdul Karim, an Indian clerk who became her closest confidant. Basu delves into the historical context and personal dynamics that shaped their bond, despite the controversy it sparked within the royal household. The narrative is based on extensive research, including Queen Victoria's Hindustani journals and Karim's personal diaries.
The Travels of Dean Muhammad
The Travels of Dean Muhammad
the 18th century journey through India
Dean Muhammad
White Mughals
love and betrayal in eighteenth-century India
William Dalrymple
William Dalrymple's "White Mughals" tells the captivating story of the unusual relationship between an English East India Company officer and a Mughal princess. It explores themes of love, betrayal, and cultural clash against the backdrop of 18th-century India. The book offers a unique perspective on the complexities of cross-cultural interactions and the impact of colonialism. Dalrymple's meticulous research and engaging writing style bring to life the vibrant world of the Mughal court and the lives of its inhabitants. The narrative is rich with historical detail and human drama, making it a compelling read.
From the beginning of the Raj, British tastes began to turn away from Indian cuisine towards a European palate. The colonial classes sneered at Indian food, instead seeing French food as the height of sophistication. Meanwhile, people in Britain – including Queen Victoria – sought out Indian flavours and so began the Indianisation of British cuisine. Imports of curry powders rapidly increased and the earliest Indian restaurants popped up in British cities. With this came the introduction of renowned dishes such as chicken tikka masala and coronation chicken. Listen as Anita and William dive into the historical origins of the British obsession with curry.
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